Nothing beats a delicious braise on a cold, rainy day. And, though you might be tempted by the relative ease of a Crock Pot, nothing beats the performance of enameled cast iron. Yes, there are often more steps involved and you can’t simply dump your ingredients and hit the ‘on’ button, but the exchange in flavor development is immeasurable. Now, lest I be caught out on this one, I am sure that at some point, I’ll post a Crock Pot recipe. But not today. Vive Le Creuset!
This recipe is an adaptation of Giada’s Short Ribs with Tagliatelle. Though I do enjoy short ribs, they can be rather fatty and I can’t say I relish getting a mouthful of fat goobers when I’m expecting a bite of meat. Chuck offers nice flavor and is much leaner. I’ve also adjusted the braising liquid to my taste–that is, more wine, less beef broth. Finally I really prefer to braise in the oven versus on the stove top. Not only does it keep my stove top clear for the cooking of other dishes, but the heat is much more even and consistent.
If you happen to be watching your waistline, definitely add this recipe to your line-up. Forget about low-cal meals with lackluster flavor; though wonderfully rich and satisfying, this dish clocks in at a modest 525 calories when served with 1 cup of pasta.